Break up the chocolate into a heatproof bowl. You can either melt it in the microwave, stirring every minute or so, or you can place it on top of a small pan of simmering water until it has completely melted.
Mix in the tahini/nut-butter, then fold in the quinoa pops.
Divide the mixture between 18 mini doughnut rings. Place in the fridge for 1-2 hours or until the chocolate has set.
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